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These were very good, but when I made this recipe, I used 7 cups of sliced cucumbers, and layered them along with the onions and chopped green peppers in a large glass bowl; sprinkling one tablespoon of Morton's Canning & Pickling Salt, between the layers, and then let them sit on the kitchen counter for 3 hrs. I then drained the vegetables in a colander. When making the brine, I didn't add the tablespoon of canning salt, no need to, as I've never added any salt to my brine when making refrigerator pickles, especially after I've already added it to the cucumber/onion/green peppers before hand. When I did prepare the brine, I noticed I needed to add more of it, so I doubled the amount of ingredients, using 2 cups of vinegar, but only using 3 cups of sugar, and 4 teaspoons of celery seed. I think the 1-1/2 cups of sugar, (per each batch) is pretty much the right amount for this recipe, as suggested by others, but I think 1 tablespoon of celery seed is a bit much for this recipe, I think 2 teaspoons of celery seed per batch, is more than enough; especially if using 7 cups of sliced cucumbers. I also heated the brine ingrediets, to all most a boil, before pouring over the pickle/onion/peppers. About 36 hrs later, I shared these pickles with 2 of my dd's, my daughter's room-mate, and my granddaughter, which were enjoyed by all. By the time everyone was done snacking on 'em, there weren't many left in the bowl. Janet, thank you for sharing this recipe with fellow Zaar members. They were very good!

I made these last Thursday and tried them for the first time today. Outstanding! For this, I substituted a red pepper for the green and added a teaspoon of mustard seed but otherwise, I followed the recipe. I don't think they're going to last two months! :-D